Best 2 Chow Yuk Recipes

**Chow Yuk: A Culinary Journey to Savor**

Chow Yuk, also known as crispy pork belly, stands as a testament to Cantonese culinary ingenuity. This delectable dish tantalizes taste buds with its harmony of flavors and textures, featuring tender, succulent pork encased in a mesmerizingly crisp, golden-brown skin. Our curated collection of Chow Yuk recipes offers a diverse range of culinary experiences, promising an unforgettable gastronomic adventure. From the traditional Cantonese-style Chow Yuk, renowned for its balance of savory and sweet notes, to innovative renditions that incorporate unique ingredients and cooking techniques, our recipes cater to every palate. Whether you're a seasoned home cook or embarking on your culinary journey, let the enticing aroma and delectable flavors of Chow Yuk captivate your senses. So, prepare to embark on a delightful voyage, where each recipe promises an exceptional Chow Yuk experience, leaving you craving more.

Here are our top 2 tried and tested recipes!

CHOW YUK

Chow Yuk image

I've been making this ever since I was first married (18+ years so far) and my family never gets tired of this.

Provided by Mirj2338

Categories Poultry

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 kg turkey breast, cut into strips
5 stalks celery, chopped
1 large onion, coarsely chopped
1 can sliced mushroom
1 can water chestnut
1/4 cup brown sugar
3 tablespoons soy sauce
salt

Steps:

Saute the turkey strips in a little oil until browned.
Add the celery, onion, mushrooms and water chestnuts.
Stir-fry until the onion becomes translucent.
Add the brown sugar, salt and soy sauce, cook for an additional 10 minutes until ready.
Serve with plain white rice.

BEEF TOMATO CHOW YUK

Beef Tomato Chow Yuk image

Make and share this Beef Tomato Chow Yuk recipe from Food.com.

Provided by James Craig

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb flank steaks or 1/2 lb round steak, trimmed
1 slice fresh gingerroot, peeled and minced
1 clove garlic, crushed
1 teaspoon cornstarch
1 teaspoon soy sauce
1 egg white
1 tablespoon oil
1 medium green pepper, cut into strips
2 stalks celery, sliced
1/2 cup water
1/4 cup ketchup
3 tablespoons sugar (less if tomatoes are very ripe)
1 tablespoon cornstarch
2 tablespoons water
4 medium tomatoes, peeled,seeded and cut into quarters

Steps:

Cut the beef into very thin slices (it cuts better if partially frozen).
Mix ginger root, garlic, cornstarch, soy sauce, and egg white.
Add the sliced beef; stir and allow to marinate 5 minutes.
Put the oil in a preheated skillet or wok; stir fry the meat until the redness is gone.
Remove the meat and set aside.
Add the green peppers, celery, and onions to the pan along with the water.
Cover and cook@ medium heat for 3 minutes.
Add the ketchup and sugar; cover and cook for 2 minutes.
Meanwhile, mix cornstarch with 2 tablespoons water; stir into beef mixture and add to the pan.
Cook until liquid is clear and slightly thickened.
Add tomatoes; cover and cook just until heated through.
Serve with steamed rice.

Tips:

Pork belly: Use a piece of pork belly with good marbling for a richer flavor.
Scoring: Score the skin of the pork belly deeply and evenly to help the fat render and the seasonings penetrate.
Rub: Use a generous amount of salt and Chinese five-spice powder to rub the pork belly. This will create a flavorful crust.
Air-drying: Air-dry the pork belly uncovered in the refrigerator for at least 24 hours. This will help dry out the skin and make it extra crispy.
Roasting: Roast the pork belly at a high temperature (425°F) for 20 minutes, then reduce the temperature (325°F) and continue roasting until the pork belly is tender and cooked through.
Glazing: Baste the pork belly with the honey-soy glaze during the last 30 minutes of roasting. This will give the pork belly a beautiful glaze and enhance its flavor.
Resting: Let the pork belly rest for at least 15 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat.

Conclusion:

Chow yuk is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a popular dish in Chinese cuisine and is often served with steamed rice or noodles. This recipe provides detailed instructions on how to make chow yuk at home, including tips on selecting the right pork belly, scoring the skin, and creating a flavorful rub. With a little patience and effort, you can easily make this delicious dish at home.

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